Grilled Chicken with Pesto sauce

For Grilling Chicken: Heat a grill pan on medium high heat. Lightly oil the grill pan.

Sprinkle the chicken with salt, pepper, sugar, crushed garlic and olive oil. Grill the chicken until cooked through, about 05 minutes per side

For Pesto: Combine the Basil, pine nuts, lemon juice and lemon peel in a processor. Lightly pulse, gradually add the Olive oil, blending until the mixture is creamy. Add salt and pulse.

Pour the pesto in a medium bowl. Stir in the Parmesan. Add salt and pepper to the pesto.

For Mashed Potatoes: Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.

Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes.

While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan.

When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes. Mash the potatoes with a potato masher.

Then use a wooden spoon to beat further. Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey. Add salt and pepper to taste.

For Serving: In a nonstick pan, stir fry all the accompaniments on a high flame mentioned in the ingredients above in olive oil, season it.

Do not burn the vegetables while stir frying, as it will hamper the beautiful colour of the vegetables. Place the grilled chicken on a bed of mashed potatoes.

Spread the pesto over each piece of chicken, do not cover the beautiful grilled marks on the Chicken Breasts ,drizzle the fresh cream over it and garnish with the Green, Red & Yellow bell pepper juliennes.

Serve hot accompanied with stir fried vegetables.